Salads and appetizers
ChefMona Qasim
Shrimp Spring Rolls
Spring rolls are a beloved Asian dish that enjoys wide popularity in the Arab world. You can substitute shrimp with chicken if you wish.
Ingredients
Start here, then move straight into the method.
- Filling
- 200 grams shrimp, chopped
- 1 small onion, sliced
- 2 cloves garlic, finely minced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 5 tablespoons shredded white cabbage
- 1 carrot, cut into small dice
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil or vegetable oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon ginger
- Spring rolls
- 20 spring roll wrappers
- 1 tablespoon cornstarch
- 1 egg for brushing
- 2 cups vegetable oil for frying
- Scatter the cornstarch in a bowl.
- Repeat this process until the filling is used up.
Method
Follow the cooking sequence without leaving the page.
- Heat the oil in a pan and fry the garlic and onion, then add the chopped shrimp and sauté for a few minutes.
- Add the carrot, red and green peppers, and the remaining vegetables, stirring continuously.
- Set the filling aside to cool.
- Fry the shrimp spring rolls in hot oil until golden. Then place them on kitchen paper to drain the oil and serve with soy sauce.
- Lay a spring roll wrapper flat and place 1 tablespoon of the filling in one corner; brush the rest of the wrapper with the beaten egg, fold the sides, roll up the wrapper, and place it in the bowl.
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
